FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved products for school age children alimentation. The method envisages recipe components preparation, preparation of pectin solution in water at the components weight ratio equal to 1:20, rye offal scalding in boiling water at the components weight ratio equal to 1:4-1:5 during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin introduction and cooling to a temperature no higher than 15°C, beef mincing and part of bulb onions milling. The listed components are mixed with part of salt and black hot pepper to produce mince. Parsley, dill and celery greens are minced. Fresh white cabbages are chopped and frozen. Greens and cabbages are mixed with the remaining salt to produce filling. Rolls are formed from mince and filling, mealed in bread crumbs and fried in butter. Sour cream and tomato puree are mixed and cooked to produce a sauce. The rolls and sauce are packed, sealed and sterilised. Additionally, one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing; the components are taken at the specified ratio.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
